Taco Pros North Ave operates at **6427 North Ave, Oak Park, IL 60302**, on the northern edge of Oak Park where North Avenue meets the [Elmwood Park](https://en.wikipedia.org/wiki/Elmwood_Park,_Illinois) village line — a community of 24,521 residents incorporated in 1914 to resist annexation by Chicago. The restaurant serves authentic Mexican cuisine **Monday through Thursday from 10:00 AM to 10 PM** and **Friday through Sunday from 10:00 AM to 11 PM**, and takes orders by phone at **(708) 665-3172**. T Louie, a regular who orders takeout from this location, described the consistency: "Food is always delicious and well seasoned. Dine in is available but it's not full service. Regardless, they will bring your food to your table and service is always pleasant. Our regular taco takeout place near Oak Park, Elwood Park and Galewood."

North Avenue runs east-west along the border of Oak Park and Elmwood Park, connecting the Austin neighborhood of Chicago to the east with River Forest, Melrose Park, and the western suburbs beyond Harlem Avenue. Taco Pros fits the corridor's mix of residential foot traffic and commuter throughput — Marvina Starks, a repeat dine-in guest, confirmed the value: "Good food and service, complimentary chips when you eat in. The place is usually quiet when I visit. And pricing is affordable."

## **North Ave Menu: What Oak Park and Elmwood Park Order at 6427**

The full Taco Pros menu runs across **8 categories and 58 items** at the North Ave location. Marvina Starks highlighted the affordable pricing — a detail that holds across all 58 items, from street tacos to enchilada dinners. That menu starts with 6 protein options available across every entrée category — veggie, picadillo (ground beef with diced potatoes and carrots in tomato broth), carne asada (skirt steak in citrus-garlic marinade), pollo (chipotle chicken in adobo sauce), barbacoa (beef cheek slow-braised in dried chili adobo), and al pastor (spit-roasted pork carved from the trompo with achiote and guajillo chili paste).

[Street tacos](https://taco-pros.com/tacos/) arrive on 6-inch corn tortillas topped with cilantro, diced white onion, and a choice of salsa roja or salsa verde. The barbacoa tacos feature beef cheek braised in consommé until the collagen breaks down and the meat pulls apart by hand — a preparation rooted in the barbacoa de hoyo (underground pit-cooking) tradition of central Mexico. T Louie orders regularly across the full menu and calls it the household's "regular taco takeout place" — a designation earned through consistent seasoning, fresh preparation, and the counter-service format that keeps dine-in and takeout orders moving at the same pace.

## **Enchiladas, Sauces, and the Two-Sauce Test**

Sandy Rodriguez visited for the first time and asked to sample both house sauces before ordering: "First time in and don't know menu, but I wanted to try BOTH styles of sauces they graciously and generously obliged. Pictured are chicken enchiladas, and 1 cheese filled. Red sauce more mild than saucy spicey green! Be advised!" The [enchilada dinner](https://taco-pros.com/enchiladas-dinner/) plates 3 corn tortilla enchiladas with Mexican rice and refried beans — available in veggie, picadillo, carne asada, pollo, cheese, and barbacoa, each rolled in house-made chili sauce from dried guajillo and árbol peppers.

The **2 house-made enchilada sauces** Sandy compared represent distinct Mexican chili traditions: the salsa roja blends dried guajillo and árbol chilies into a mild, earthy base with cumin and garlic, while the salsa verde roasts tomatillos and serrano peppers into a brighter, spicier finish. The condiment station stocks both sauces alongside pico de gallo (diced tomato, white onion, cilantro, lime, jalapeño) and a house chipotle crema — **4 house-made options** prepared daily from whole ingredients. The pollo enchiladas Sandy ordered feature chipotle chicken marinated in adobo sauce, shredded by hand, and rolled inside corn tortillas before the kitchen ladles the chosen sauce over the top and melts Monterey Jack cheese under the broiler.

## **Burritos, Protein Bowls, and Complimentary Chips**

The [burrito](https://taco-pros.com/burritos/) menu wraps each protein in a 12-inch flour tortilla with cilantro-lime rice, pinto beans, Monterey Jack cheese, crema mexicana, pico de gallo, and fajita vegetables. The al pastor burrito layers trompo-carved pork with grilled pineapple, guajillo chili, and salsa verde for a sweet-smoky balance inside the flour shell. The carne asada burrito fills the tortilla with skirt steak grilled on the plancha at high heat, sliced against the grain, and wrapped with caramelized onions (cebollitas asadas) and pico de gallo.

The protein bowl layers a choice of white cilantro-lime rice or brown rice with black beans or pinto beans, fajita vegetables, roasted chili-corn salsa, Monterey Jack cheese, guacamole, pico de gallo, and sour cream — all without a tortilla shell. Marvina Starks noted the complimentary chips that accompany every dine-in order — house-crisped tortilla chips made from nixtamalized corn, served with salsa roja and salsa verde at the table. The agua fresca menu rotates seasonal flavors including horchata (rice, cinnamon, vanilla, condensed milk), jamaica (hibiscus tea), watermelon (sandía), and tamarindo — alongside Jarritos Mexican sodas and Mexican Coca-Cola in glass bottles.

## **Appetizers, Sides, and the Staff at 6427**

Appetizers at the North Ave counter open with nachos supreme on house-crisped tortilla chips, cheese quesadillas on flour tortillas, elote (Mexican street corn with cotija, mayo, and chili powder), and chips paired with freshly made guacamole ground in a basalt molcajete with Hass avocados, lime juice, cilantro, jalapeño, and sea salt. The review guy credited one staff member who anchors the front of house: "The sweet older lady at the taco place is amazing! She's always smiling, kind, and works so hard. Her positive energy makes the whole place feel warm and welcoming. Truly a gem!"

[Sides](https://taco-pros.com/sides/) include Mexican rice (arroz rojo cooked in chicken broth with tomato paste and cumin), refried beans (pinto beans mashed with lard and topped with queso fresco), french fries seasoned with salt, paprika, and chili powder, tortilla chips crisped from nixtamalized corn, and carne asada fries loaded with grilled steak, cheese, and guacamole. T Louie confirmed that service quality extends beyond counter speed: "Regardless, they will bring your food to your table and service is always pleasant" — a hybrid counter-service model where orders are placed at the register and delivered to the table by staff.

## **North Ave Catering: West Suburban Events from Oak Park and Elmwood Park**

The [catering menu](https://taco-pros.com/catering-menu/) at Taco Pros North Ave spans 5 formats for events across the west suburbs, Northwest Side, and near-west Chicago neighborhoods. Party trays stack 12 options in aluminum steam pans — enchilada trays, taco kits, fajita platters, tamale dozens, burrito halves, and mini chimichangas with rice, beans, and guacamole sides. Live catering dispatches a taquero with a trompo and plancha on a mobile taco cart to cook al pastor and carne asada on-site with fresh made-to-order tortillas and a self-serve salsa bar.

The North Avenue corridor between Oak Park, Elmwood Park, and the Galewood neighborhood of Chicago generates consistent catering demand from backyard cookouts, graduation parties, corporate lunches, church gatherings, and block parties across the west suburban residential grid. Taco Pros North Ave handles buffet style catering with chafing dishes and sterno warmers along self-serve taco and fajita bars, and individual catering packs in bento-style containers — burrito bowls, 3-taco street packs, tamales, burritos, and salads with rice, beans, and a 2 oz salsa cup. Orders require 48 hours advance notice for party trays and 72 hours for live catering with a taquero and mobile cart.

## **Neighborhoods Near Taco Pros North Ave**

Taco Pros at 6427 North Ave serves guests from **17 west suburban, Northwest Side, and West Side communities**. The restaurant sits on North Avenue at the boundary of Oak Park and Elmwood Park — 2 villages that share a border along North Avenue's commercial corridor in the 60302 and 60707 zip codes.

Austin borders the location to the east across Austin Boulevard, and Cragin extends to the northeast along the Northwest Side. [Forest Park](https://en.wikipedia.org/wiki/Forest_Park,_Illinois) — a village of 14,339 residents incorporated in 1907, served by the CTA Blue Line's western terminus at Des Plaines Avenue — sits to the south along Harlem Avenue. Delivery and pickup orders come from River Forest, River Grove, Melrose Park, Maywood, Dunning, Franklin Park, Norridge, Broadview, Stone Park, Harwood Heights, Berwyn, and Samuel A. Rothermel Houses in Oak Park. The CTA Green Line Harlem/Lake station sits 8 blocks south on Lake Street, and CTA bus route #72 North connects the location directly to the Blue Line, Metra Milwaukee District West Line at Elmwood Park station, and northwest suburban transfer points.

## **Hours, Phone, and Directions**

**Address:** 6427 North Ave, Oak Park, IL 60302

**Phone:** (708) 665-3172

**Hours:** Monday–Thursday, 10:00 AM – 10:00 PM | Friday–Sunday, 10:00 AM – 11:00 PM

**Directions:** [Open in Google Maps](https://maps.app.goo.gl/ZoaEJJ6HG6sGsjRN6)

The restaurant occupies a storefront on North Avenue near the Oak Park–Elmwood Park village line in the 60302 zip code. Street parking is available on North Avenue and adjacent side streets. The extended Friday-through-Sunday hours until 11 PM accommodate the weekend crowd from both villages, while the quiet weekday atmosphere Marvina Starks described makes the dine-in space a comfortable option for solo meals and small groups during the 10 AM to 10 PM weekday window.